Pineapple, Avocado Teriyaki Chicken Sandwiches

• 4 boneless skinless chicken breasts
• 12 -16 ounces teriyaki marinade
• 4 pineapple slices
• 1 avocado, sliced
• 4 -8 slices romaine lettuce
• 4 whole grain buns, toasted

1. Marinate chicken in 1/2 of the marinade for at least 30 mins, but up to 12 hours.
2. Preheat a grill (such as George Forman) or non-stick skillet to medium heat and spray with a bit of cooking spray.
3. Place chicken in pan and drizzle with1/4 of the remaining marinade.
4. (If cooking in a skillet, flip the chicken halfway through cooking, about 5-6 mins).
5. When chicken only has a few minutes remaining place the pineapples slices onto the grill or pan and drizzle with 1/4 of the remaining marinade.
6. Place the avocado, lettuce, pineapple, and chicken onto the buns.
7. Use the remaining marinade to drizzle onto the sandwiches and dipping.

chicken breasts, teriyaki marinade, pineapple, avocado, romaine lettuce, grain buns

Taken from www.food.com/recipe/pineapple-avocado-teriyaki-chicken-sandwiches-357696 (may not work)